sage
- Buttercup squash, peeled, seeded and cut into ½”-3/4” wide matchsticks
- 3 TBLS olive oil
- Salt, to taste
- 2 tsp cornmeal
- 1 raw egg yolk, at room temp.
- 1 tsp lemon juice
- 1 tsp vinegar
- ½ tsp Dijon mustard
- ¼ tsp salt
- 2/3 cup olive oil
- 2 cloves garlic, minced
- 6-8 fresh sage leaves, minced